Apricot-Glazed Pork Chops and Potato Pancakes

Apricot-Glazed Pork Chops and Potato Pancakes
Prep 15 mins Cool 1 hr refrigerate Cook 10 mins Broil 7 mins


  • 6 potato pancakes
  • 1/4 cup all-purpose flour
  • 1/2 cup apricot jam
  • 2 teaspoons Dijon mustard
  • 6 center-cut boneless pork chops (about 5 oz each)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup sliced almonds
  • 2 tablespoons vegetable oil
  • Broccoli or broccoli rabe (optional)

Make It


1. Heat broiler. Coat broiler pan with nonstick cooking spray.

2. Dredge potato pancakes in flour and place on a plate. Refrigerate for at least 1 hour.

3. Combine jam and mustard. Set aside. Season pork chops with salt and pepper. Place on prepared pan and broil 4 inches from heat for 3 minutes per side or until temperature reaches 145 degrees . Evenly spoon jam mixture over each chop and scatter almonds over top. Broil for 45 to 60 seconds, until nuts are lightly browned.

4. Meanwhile, heat a large nonstick skillet over medium-high heat. Add oil and swirl around. Place potato pancakes in skillet and cook for 5 minutes. Carefully turn over with a spatula and cook for an additional 5 minutes.

5. Serve pork and potato pancakes with sauteed broccoli or broccoli rabe, if desired.

Sauteed Broccoli

6. Heat 1 tbsp olive oil in a large nonstick skillet over medium heat; add 3 sliced garlic cloves and cook 1 minute. Add 1 large bunch rinsed broccoli cut into florets and season with 1/4 tsp salt. Cook for 5 minutes, stirring occasionally.

Nutrition Facts

Amount Per Serving: cal. (kcal): 410, Fat, total (g): 19, chol. (mg): 71, sat. fat (g): 6, carb. (g): 34, fiber (g): 3, pro. (g): 26, sodium (mg): 582, Percent Daily Values are based on a 2,000 calorie diet.